Who Is Anastasia?

When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me.
I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it.
Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...

Mix the above until well blended - I stir by hand because it's good exercise, and just makes me feel like I'm doing something basic - since I'm using a mix! About 150 stirs should do it. Note: The ice cream replaces your liquids. You may have to adjust this amount to get the proper consistency.

Pour about into a cupcake pan, lined with paper liners, about 3/4 full. Bake at 350F about 20-25 minutes - check as it bakes, because the Jello may cause it to burn. When done - they will be springy to touch - let cool entirely on a wire rack.

Make Filling:

1 can Cherry Pie Filling w/Extra Cherries

1 tablespoon of Kirsch

Stir to blend well

With a sharp paring knife, cut a little "cork out of the center, about 1" deep and 1" diameter. Use a teaspoon to fill the hole, trim the "cork" and plug the hole back up.

Make Frosting:

1 container of (pre-made) Coconut Frosting

1 cup Shredded Coconut

1 tablespoon of cherry Jello

1 teaspoon of Maraschino Cherry Juice (you will need a jar of Maraschino Cherries with Stems - stems are optional); drain the cherries on a paper towel

In a large bowl, blend frosting, Jello, cherry juice - adding coconut last. Stir until blended, and frost the cupcakes. Garnish with a cherry in the center.

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